I didn't let that first batch reach full proof, so I ended up with hollow softballs. For the second batch, I let the rolls reach 3/4 proof, after which I docked them and let them proof another 15 minutes until they nearly collapsed when I touched them. This is how they came out: Onion Rolls/Salt Sticks

My doctor would be having a fit!! but the salt horns look great i can feel my mouth burning just looking at them but i wiish i bad a tub of butter and cream cheese, the sunday paper, and the rest of the day just to sit, read, and eat

I have a lot to learn about how to post pics and comments at the same time! I'm not sure how to do it, but in the meantime this is the comment that should have accompanied the pic:

I saw these and had to give them a try! I baked just six (there are just two of us) and froze the rest after the topping was added. I've never frozen dough before, so I hope this will be a successful experiment. I haven't tried the rolls yet, but the house smells divine!

Very many years ago - the early 1960s - I used occasionally to buy special breads from the Jewish baker. I would love to have a recipe for the poppy seed cakes we bought as a great treat then. The rolls were fairly flat, rich and soft and filled with sweet poppy seeds. I've tried to reproduce them but with no success and have never found a recipe. Has anyone any suggestions?

Thank you, David! These rolls browned and baked up very nice...but not the other loaves that went in the oven...because of the ingredients in these rolls and oven temperature it worked...not so for the other loaves...picture on page 5 of my blog... from what I remember the oven was actually not that hot at the time these went in to bake. I needed a little hotter oven for the Italian breads and a little longer bake time! I think this was the first bread bake I did in the wfo!

As a new baker, I ran across this recipe by accident, and as a Brooklyn girl, I decided I had to try them. I had been looking for a sandwich roll recipe. At first I was worried about the dough. It seemed REALLY stiff , but after rising, it felt "baby butt" smooth. They didn't come out flat, more ball shaped. They were crusty and delicious though and I will keep trying this recipe. Thanks Jayne

I followed Norm's recipe but made the following modifications and clarifications:

I hydrated the chopped onions with extra water (minced onions were too small). After the onions were hydrated I poured the extra onion water into the dough along with the remaining water called for in the recipe. This gave a nice onion taste to the bread. I used unbleached all-purpose flour instead of bread flour and honey instead of malt. My rolls were 1 oz. instead of 2 oz. The 1 oz. baked up to about a 3 inch roll, more to my liking when I think of a bread roll. As an experiment a 1.3 ox. roll baked to 3.5 inches and a 2 oz. roll baked to a 4 inch roll. After mixing I let the dough rise for 2 hours, then rolled them into 1 oz. balls, let them relax under plastic wrap for 10 minutes, and pressed them into the re-hydrated onions. I left the flattened dough rounds rise, covered with plastic wrap for 1 hour before convection baking at 400 degrees for 10 minutes. They could bake longer but I wanted a roll with a softer crust.

All original site content copyright 2017 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.